Lake Trout Steamed in Swiss Chard

This is an super healthy and very easy way to prepare fresh fish.  A trip to the Farmer's Market to buy some fresh Swiss Chard, a few onions, a big ripe tomato, a lemon and some fresh herbs will provide what you need to make this delicious dish.  You can use any combination of herbs that you like: parsley, marjoram, thyme, basil, summer savory, or dill.  As the fish steams in the Swiss Chard leaves, the wonderful flavors of the herbs, onions, tomatoes and lemons infuse into the fish.  If you cannot find any Lake Trout you can substitute any other firm fleshed fish such as Salmon, Bass, or Walleye.

1 large filet of Lake Trout or other fish cut into four pieces
1 large lemon, thinly sliced
1 large ripe tomato thinly sliced
1 medium onion very thinly sliced
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped marjoram
1 Tbsp extra-virgin olive oil
8 to 10 large Swiss Chard leaves
Sea salt and freshly ground black pepper

Thoroughly rinse some raw Swiss chard leaves and use a paring knife to remove the thickest part of the rib.

Place a piece of Lake Trout or other fish on one of the Swiss Chard leaves. You can also substitute Striped Bass, Salmon, Steelhead, Whitefish, or Walleye.

Season with salt and pepper and lay a thin slice of tomato on the fish. Next lay a thin slice of onion on the tomato and a thin slice of lemon on the onion.

Drizzle a little olive oil over all.

Sprinkle with the chopped fresh herbs and carefully wrap one of the Swiss Chard leaves around the fish. Use a second leaf if needed to enclose the fish.

Line a steamer basket with some of the Swiss Chard leaves and place the wrapped fish on top.

Steam for about 5 minutes or until done.

Serve with lemon quarters and a bottle of Michigan Pino Grigio.  Enjoy!